WHOLE FOODS MARKET, HERVE MONS CAMEMBERT CHEESE

Fdl
75 Good
8.5 oz
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Summary

This Camembert cheese is made from pasteurized milk, salt, starters, and rennet, which are all high-quality ingredients contributing to its nutritional value and flavor. The product is processed, but it maintains a clean label with no harmful additives or artificial ingredients. The use of beneficial bacteria as starters enhances the cheese's probiotic content, supporting gut health.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by FDL
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its creamy texture and flavor.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during the aging process. While essential for flavor, excessive consumption can lead to health issues such as high blood pressure.

Risks

Excessive salt intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Starters
Good

Starters are beneficial bacteria used in cheese making to initiate fermentation. They play a crucial role in developing the cheese's flavor and texture. These cultures contribute to the probiotic content of the cheese, which can support gut health.

Benefits

Contributes to flavor development and may provide probiotic benefits.

Rennet
Neutral

Rennet is an enzyme used to coagulate milk, forming curds in cheese production. It is essential for the cheese-making process, affecting texture and maturation. While it is a necessary component, it does not provide direct nutritional benefits.

Benefits

Essential for cheese production, aiding in curd formation and texture development.

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Processing

Group 3 · Processed

Processed Foods

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